Easy Ghost Meringue Cookies with Chocolate Eyes
These ghost meringue cookies are light, crunchy, and just sweet enough to satisfy a Halloween candy craving without the sugar coma. Made with just four basic ingredients, they’re budget-friendly, kid-approved, and naturally gluten-free and low-fat.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 15 minutes to 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 large egg whites, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- Separate your eggs carefully, making sure no yolk gets into the whites. Transfer the whites to a large mixing bowl.
- Start whipping the egg whites on medium speed until frothy and bubbly—about 1 minute. Add the cream of tartar.
- Gradually add the sugar one tablespoon at a time, waiting about 10 seconds between each addition.
- Increase speed to high and whip until stiff, glossy peaks form—about 5-7 minutes with a stand mixer or 8-10 minutes with a hand mixer. Add the vanilla extract during the last 30 seconds.
- Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed.
- Transfer the meringue to a piping bag (or a sturdy zip-top bag with the corner snipped off).
- Pipe ghost shapes onto the prepared baking sheets: squeeze gently to create a round base, then pull upward while reducing pressure to form a tall, wobbly ghost shape. Leave about 1 inch between ghosts.
- Bake for 60-75 minutes, until the cookies feel dry and firm to the touch and easily lift off the parchment paper.
- Turn off the oven and leave the cookies inside to cool completely with the door slightly ajar—about 1-2 hours.
Notes
Room temperature eggs are essential for proper whipping. Avoid making meringue on humid days. Use an oven thermometer to ensure accurate temperature. Pipe with confidence—hesitation creates blobs. Store in an airtight container at room temperature for up to 2 weeks. For best results, let cookies cool in the oven with the door ajar to prevent cracking.
Nutrition
- Serving Size: 1 cookie
- Calories: 35
- Sugar: 7
- Sodium: 10
- Fat: 0.5
- Saturated Fat: 0.3
- Carbohydrates: 7
- Protein: 1
Keywords: ghost meringue cookies, Halloween cookies, meringue cookies, easy Halloween treats, gluten-free cookies, low-fat cookies, kid-friendly Halloween